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View Full Version : Any good marinara sauce recipes?


dibbs
10-15-2005, 12:41 PM
I imagine most here just use the bottled stuff as I do but I can't find one I really like.

Anyone make their own stuff and care to divulge the recipe?

jb9
10-15-2005, 02:13 PM
good olive oil
onions
garlic
parsley (flat leaf not the curly kind)
tomatoes (canned are ok)
rosemary
oregano
basil
bay leaf
salt and pepper

Basically in that order. Saute onions and garlic in olive oil. Simmer everything at least an hour. The longer you simmer it, the thicker/richer the sauce will be.

You can use dried or fresh spices, but don't use dried garlic. If the sauce isn't dark enough, add some tomato paste. If it is boring, add more spices (possibly some crushed red pepper). If it is oily, add more tomatoes. Don't eat the bay leaf.

10-15-2005, 02:19 PM
My secret recipe...

http://chronicle.augusta.com/images/headlines/020200/Prego_Sauce.jpg

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http://www.cdc.gov/excite/disease_detectives/state/images/dis_det_hamburger.jpg

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http://www.kraftfoods.com/images/recipe_images/BOCA_Spaghetti_and_Meatballs.jpg

tonypaladino
10-15-2005, 02:58 PM
Take a whole head of garlic. Slice half of the blubs, crush the other half with the blade of a bid knife. Garlic presses are for pussies. If you like onions chop up 1/2 an onion real small.

Sautee the garlic (and onion) in olive oil until it's brownish, Add 2 cans of Crushed tomatos.

If you like, add some fresh basil when it's almost done.

No need for all sorts of fancy spices.

balkii
10-15-2005, 03:37 PM
Its no surprise you can't find any bottled sauce you like - that stuff is 100% awful.

The best recipes for 'Sunday gravy' are the simplest.

ingredients

olive oil
garlic
bulk italian sausage
whole peeled san marzano plum tomatoes
fresh basil
pecorino romano cheese

sautee a few cloves of garlic in a small amount of oil. add sausage. brown the sausage.

use a food processor to chop the tomatoes into a liquid depending on how chunky you like it

add tomatoes to sausage and oil
add torn basil leaves
add salt to taste

simmer for 30 to 45 min

when pasta is nearly al dente (about 1 minute to go) drain and put it in saucepan over med-low heat. mix it around as the pasta finishes cooking in the sauce. this allows the pasta to absorb the sauce rather than simply get coated.

garnish with a couple more torn basil leaves and use plenty of grated romano cheese. serve immediately.

Enjoy!

balkii
10-15-2005, 03:42 PM
From the Godfather I:

Clemenza:

...here, learn
something... you may have to feed
fifty guys some day. You start
with olive oil...fry some garlic,
see. And then fry some sausage...or meat
balls if you like...then you throw
in the tomatoes, the tomato
paste...some basil; and a little
red wine...that's my trick.